The challenges of dna extraction in different assorted food matrices: a review
High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed...
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| Format: | Article |
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Institute of Food Technologists
2018
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| _version_ | 1825940285722460160 |
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| author | Wong, Sie Chuong Abu Bakar, Suhaili Mohd Desa, Mohd Nasir |
| author_facet | Wong, Sie Chuong Abu Bakar, Suhaili Mohd Desa, Mohd Nasir |
| author_sort | Wong, Sie Chuong |
| collection | UPM |
| description | High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review. |
| first_indexed | 2024-12-09T02:25:39Z |
| format | Article |
| id | upm.eprints-113262 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-12-09T02:25:39Z |
| publishDate | 2018 |
| publisher | Institute of Food Technologists |
| record_format | dspace |
| spelling | upm.eprints-1132622024-11-22T01:57:53Z http://psasir.upm.edu.my/id/eprint/113262/ The challenges of dna extraction in different assorted food matrices: a review Wong, Sie Chuong Abu Bakar, Suhaili Mohd Desa, Mohd Nasir High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review. Institute of Food Technologists 2018-09 Article PeerReviewed Wong, Sie Chuong and Abu Bakar, Suhaili and Mohd Desa, Mohd Nasir (2018) The challenges of dna extraction in different assorted food matrices: a review. Journal of Food Science, 83 (4). pp. 2409-2414. https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14338 DNA - Analysis Matrices Cell culture 10.1111/1750-3841.14338 |
| spellingShingle | DNA - Analysis Matrices Cell culture Wong, Sie Chuong Abu Bakar, Suhaili Mohd Desa, Mohd Nasir The challenges of dna extraction in different assorted food matrices: a review |
| title | The challenges of dna extraction in different assorted food matrices: a review |
| title_full | The challenges of dna extraction in different assorted food matrices: a review |
| title_fullStr | The challenges of dna extraction in different assorted food matrices: a review |
| title_full_unstemmed | The challenges of dna extraction in different assorted food matrices: a review |
| title_short | The challenges of dna extraction in different assorted food matrices: a review |
| title_sort | challenges of dna extraction in different assorted food matrices a review |
| topic | DNA - Analysis Matrices Cell culture |
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